Soups for the
New Year
Keep the new year exciting with a variety of flavorful recipes to try from Swanson®. Make it easy by sending the recipes directly to your cart at Walmart or Instacart.
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Sensational Chicken Noodle Soup
Prep Time
5m
Total Time
20m
Serving Size
4
- 4 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
- 1 medium carrot, peeled and sliced (about 1/2 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 1/2 cup uncooked extra wide egg noodles
- 1 cup shredded cooked chicken or turkey
- Ingredient Note:
- Turn it into Asian-Style Ramen Soup! Just add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for the egg noodles.
- Turn it into Mexican Tortilla Soup! Just add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
- Turn it into Italian Tortellini Soup! Just add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cup frozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese.
- Step 1: Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
- Step 2: Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are done, stirring occasionally. Season to taste with salt and pepper.
Creamy Chicken & Wild Rice Soup
Prep Time
20m
Total Time
45m
Serving Size
4
- 2 tablespoons butter
- 2 medium carrots, peeled and chopped (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 2 stalks celery, sliced (about 1 cup)
- 1/4 teaspoon dried thyme leaves, crushed
- 2 tablespoons all-purpose flour
- 2 cups Swanson® Chicken Broth or Natural Goodness® Chicken Broth or Organic Free-Range Chicken Broth
- 1 1/2 cups milk
- 1 cup shredded cooked chicken or turkey
- 1/2 cup cooked seasoned long-grain and wild rice
- Step 1: Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, celery and thyme and cook for 10 minutes or until the vegetables are tender.
- Step 2: Stir in the flour. Increase the heat to high. Stir in the broth and milk and heat to a boil. Cook and stir for 5 minutes.
- Step 3: Reduce the heat to medium. Stir in the chicken and rice and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Mexican Tortilla Soup
Prep Time
15m
Total Time
30m
Serving Size
8
- 1 teaspoon canola oil
- 1 large onion, diced (about 1 cup)
- 2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
- 2 cups shredded cooked boneless, skinless chicken breast or shredded cooked turkey
- 1 cup black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
- 1/2 cup frozen whole kernel corn
- 1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth or Chicken Broth or Organic Free-Range Chicken Broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- Step 1: Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and jalapeño peppers and cook for 2 minutes or until tender-crisp.
- Step 2: Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, cumin and chili powder and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Stir in the lime juice. Season to taste with salt and pepper. Serve topped with crushed tortilla chips or strips, if desired.
Beef & Vegetable Soup
Prep Time
20m
Total Time
1h 20m
Serving Size
6
- 1/2 pound boneless beef chuck roast, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 cups cubed unpeeled Yukon Gold potatoes
- 2 medium carrots, peeled, cut in half lengthwise and sliced (about 1 cup)
- 1 tablespoon all-purpose flour
- 1 carton (32 ounces) Swanson® Unsalted Beef Broth or Beef Broth
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme leaves
- 1 cup green beans trimmed and cut into 1/2 inch pieces
- 1 cup frozen peas
- Step 1: Season the beef as desired.
- Step 2: Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Step 3: Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Step 4: Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Creamy Potato Soup
Prep Time
15m
Total Time
40m
Serving Size
5
- 2 tablespoons butter
- 1 medium onion, chopped (about 1/2 cup)
- 1 stalk celery, thinly sliced (about 1/2 cup)
- 1 3/4 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
- 3 medium potatoes, peeled and cubed
- (about 3 cups)
- 1 1/2 cups milk
- 1 tablespoon chopped fresh parsley
- Step 1: Heat the butter in a 3-quart saucepan over medium heat. Add the onion and celery and cook until tender.
- Step 2: Stir the broth and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
- Step 3: Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through. Season to taste. Sprinkle with the parsley before serving.
Italian Wedding Soup
Prep Time
15m
Total Time
35m
Serving Size
10
- 1 pound lean ground beef
- 1 egg or 2 egg whites
- 1/2 cup fresh bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons grated onion
- 12 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 4 ounces (about 1/2 cup) orzo pasta, cooked and drained
- 2 cups thinly sliced escarole
- Ingredient Note:
- Recipe Twist: Grating the Parmesan cheese fresh just before use will maximize the flavor in this recipe. Leave the cheese and grater on the table so your guests can add more if they wish.
- Step 1: Thoroughly mix the beef, egg, bread crumbs, cheese and onion in a large bowl. Season the beef mixture as desired. Shape firmly into 1/2-inch meatballs.
- Step 2: Heat the broth, onion powder, garlic powder and celery salt in a 6-quart saucepot over medium-high heat to a boil. Add the meatballs. Reduce the heat to low. Cook for 10 minutes or until the meatballs are cooked through.
- Step 3: Stir in the orzo and escarole and cook until the mixture is hot and bubbling. Season to taste. Sprinkle with additional Parmesan cheese.
Spanish-Style Chicken & Chickpea Soup
Prep Time
10m
Total Time
35m
Serving Size
4
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium yellow squash, diced (about 1 cup)
- 1 cup shredded cooked chicken
- 1 cup rinsed drained canned chickpeas (garbanzo beans)
- 4 cups Swanson® Chicken Bone Broth
- 1 cup packed coarsely chopped baby spinach
- Ingredient Note:
- For more smoky flavor, add a little more smoked paprika.
- If Swanson® Chicken Bone Broth isn’t available in your market, you can use another variety of Swanson® Chicken Broth, such as Natural Goodness™ or Certified Organic in this recipe.
- Step 1: Heat the oil in a 6-quart saucepot over medium heat. Add the onion, red pepper, paprika and half the salt and black pepper and cook for 7 minutes or until the vegetables are well browned and caramelized, stirring often (caramelizing here means to brown the natural sugars in the vegetables for sweeter and more complex flavor).
- Step 2: Stir in the squash, chicken, chickpeas and remaining salt and black pepper. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the squash is tender. Stir in the spinach and cook for 2 minutes or until wilted. Season to taste.
Zoodle Ramen
Prep Time
25m
Total Time
40m
Serving Size
4
- 2 tablespoons vegetable oil
- 5 ounces sliced shiitake mushrooms (about 2 cups)
- 2 cups shredded napa cabbage
- 2 teaspoons peeled grated ginger root
- 2 cloves garlic, minced
- 1 tablespoon white or yellow miso (soybean paste)
- 1 tablespoon reduced sodium soy sauce
- 4 cup Swanson® Certified Organic Vegetable Broth or Vegetable Broth
- 6 cups spiralized zucchini noodles (about 14 ounces)
- 4 green onion, chopped (about 1/4 cup)
- 1/4 cup shredded red cabbage
- 4 peeled hard cooked eggs, cut in half
- Ingredient Note: How do you spiralize a vegetable? A spiralizer is a type of kitchen tool that quickly turns vegetables into long pasta-like ribbons. These veggie “noodles” can be used raw in salads or cooked and used as an alternative to pasta.
- Step 1: Heat half the oil in a 12-inch skillet over medium-high heat. Add the mushrooms and napa cabbage and cook for 5 minutes, stirring occasionally. Remove the mushroom mixture from the skillet.
- Step 2: Heat the remaining oil in the skillet. Add the ginger and garlic and cook and stir for 30 seconds. Stir in the miso, soy sauce and broth and heat to a boil. Add the zucchini noodles and cook for 2 minutes or until the zucchini noodles are tender-crisp. Season to taste.
- Step 3: Carefully transfer the zucchini noodles to four bowls. Divide the mushroom mixture and the broth mixture among the bowls. Sprinkle with the green onions and red cabbage and top each with 1 egg.
Heirloom Tomato Soup with Basil Pesto
Prep Time
20m
Total Time
40m
Serving Size
10
- 2 tablespoons olive oil
- 2 large carrot, diced (about 1cup)
- 1 large onion, diced (about 1 cup)
- 1 stalk celery, diced (about 1/2 cup)
- 4 cloves garlic, minced
- 3 cups Swanson® Vegetable Broth or
- 6 large heirloom tomato, chopped (about 9 cups)
- 1/4 cup basil pesto
- Ingredient Note: Heirloom tomatoes get their name because they’re grown from seed varieties that have been passed down through generations. They typically are grown using a less commercial process than average grocery store tomatoes, resulting in better flavor. You can substitute fresh beefsteak tomatoes if heirloom tomatoes aren’t available.
- Step 1: Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until tender. Add the garlic and cook and stir for 30 seconds.
- Step 2: Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the tomatoes begin to soften. Remove the saucepan from the heat. Using an immersion blender, blend the soup until smooth. Season to taste.
- Step 3: Divide the mixture among 10 small bowls. Stir about 1 teaspoon pesto into each serving.
